Fonda

OUT Review

Chef's from Mexico City, trained at Le Cordon Bleu, honed by stint as culinary director for Rosa Mexicano. Experience distilled into excellent modern Mexican bites. Yucatan shrimps with black bean velvet sauce, enchiladas topped in hazelnut mole. Skirt steak with corn fungus infinitely better than it sounds. Bigger room than the Park Slope original, with expanded mezcal offerings at the copper bar. Festive space finished with art imported from the chef’s hometown.